Even though the days are now prone to get shorter and colder, November is a month of big celebrations. Thanksgiving, of course, is the first thing that comes to mind when using the “c” word, but there are some other, less traditional reasons that make this month special. For example, November is Good Nutrition Month. Now this is the kind of celebration I really like. Even though I love a good pig-out every now and then, and however much I eat on these occasions there will always –ALWAYS- be space left for dessert, good nutrition is the motto I generally live by, and it’s nice to celebrate it and remind others of the importance of eating well.
“You are what you eat.”
“Let your food be your medicine.”
These wise ideas were shared by visionary men centuries ago, and remain as prevalent as ever in these times of sugar addiction, TV dinners, and the likes.
To celebrate this important month, I decided to try yet another recipe using my favorite nutritious ingredient in the world: quinoa. For those of you who don’t know, quinoa is an Andean super seed that has been used since the times of the Incas for its amazing taste, and health properties. I eat quinoa every morning for breakfast (instead of oatmeal, but cooked the same way), and I love to try new ways of making it whenever I get the chance.
Scrawling through the internet in search of inspiration, I found a delicious mushroom and Marsala soup that I decided would go incredibly well (and could be turned into a very filling meal) with the addition of some quinoa. Autumn is when I start craving hearty soups that keep me warm throughout the day, so this recipe sounded like the perfect candidate.
I’m also a big fan of any dish that uses a good wine in its preparation, and many times I add it at random to any recipe. I just love what a good cooking wine does for food! I really have come to consider them an important staple ingredient in my kitchen. For this soup I used the wonderful Holland House Marsala Cooking Wine, and the depth of flavor it gave to the mushroom and quinoa combo was a total delight. Why don’t you go and try it yourself?
And don’t forget to celebrate this Good Nutrition Month with the ones you love!
Hearty Mushroom, Marsala and Quinoa Autumn Soup Recipe
1/2 cup quinoa
2 tablespoons olive oil
1 pack (about 500 gr) mushrooms of your choice, sliced
1 diced white onion
2 diced carrots
2 finely chopped garlic cloves
1.5 lts vegetable stock
1/4-1/2 cup Holland House Marsala Cooking Wine
1 teaspoon dried rosemary
2 tablespoons tomato purée
Grated fresh Parmesan cheese to serve (optional)
Salt and pepper, to taste
1. To make the quinoa, put in a pan with twice the amount of water. Bring to a boil and cook for 15-20 minutes at medium-high heat. Drain any remaining water and reserve.
2. Slice and dice all the veggies. Heat the oil in a pan over medium-high heat, and sauté the garlic, onion, carrot and rosemary for about 5 minutes, until softened. Stir constantly. Season with salt and pepper.
3. Add the mushrooms and fry for another 5 minutes, stirring. Then add the Holland House Marsala Cooking Wine, stock, and tomato puree.
4. Cook for 30 minutes, adding more liquid (either water or stock) if it becomes too thick. Season with salt and pepper, and add the quinoa.
5. Serve in soup bowls, and sprinkle with Parmesan cheese if desired.
Disclosure: As Mizkan Advocates, SpanglishBaby receives compensation for creating and sharing these recipes with you. All opinions are our own.